my mama's buttermilk cornbread

Name: My Mama's Buttermilk Cornbread
Prep time: 5 min
Cook time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/4 cup(s) all-purpose flour; 1 cup(s) plus 3 tablespoons plain white cornmeal (or yellow if you want to use that); 1/4 cup(s) sugar; 1 tablespoon(s) baking powder; 1 teaspoon(s) salt; 1/4 cup(s) butter, melted; 2 large eggs; 1 cup(s) buttermilk

85 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Feb 27, 2014

This is another recipe from my Mama. She would make either this or Cathead Biscuits for each meal. I'll have my Mama's Cathead Biscuit recipe on here too soon. She taught me how to cook when I was around 10 years old. Mama had 7 kids and each of us can cook almost like her. Course no one EVER cooks as good as Mama.

Rate

prep time 5 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/4 cups all-purpose flour
1 cup plus 3 tablespoons plain white cornmeal (or yellow if you want to use that)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

How To Make my mama's buttermilk cornbread

Step 1

Preheat oven to 400 degrees. Lightly grease an 8" cast-iron skillet, and heat in oven 5 minutes.

Step 2

Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
Step 3

Pour batter into hot skillet. Bake at 400 degrees for 30 to 33 minutes or until golden brown.
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